The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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boredhumor

The last few times I've made chocolate chip or sugar cookies, they turn out flat and crispy, not at all puffy or soft, and sometimes they're all brown and burnt on the edges and white in the middle. I don't mind a little crispy, and I definitley don't want a cakey chocolate chip cookie, but I do want a cookie, not a cracker! They still tasted good, but they're all flat and icky. What's wrong with them?! The only things I can think of are too much butter or too little flour.

Recipe:

Sugar cookies

3 cups powdered sugar

2 cups butter

3 tsp vanilla

5 cups flour

2 tsp baking soda

2 tsp cream of tartar

Cream sugar and butter. Mix in eggs and vanilla. Sift together dry ingredients and add to wet mixture. Blend thoroughly. Refrigerate overnight. Preheat oven to 375 degrees. Roll out dough and cut out shapes. Bake 7-8 mins or until edges get color.

Chocolate Chip Cookies

1 cup butter, softened

3/4 cup brown sugar

3/4 cup sugar

2 eggs

2 tsp vanilla

2 and 1/4 cup flour

1/2 tsp salt

1 tsp baking soda

1 pkg (12oz) chocolate chips

Preheat oven to 375 degrees. Blend butter, sugar, brown sugar, eggs, and vanilla. In separate bowl, combine flour, salt, and baking soda; blend into wet ingredients. Stir in chocolate chips. Drop by teaspoonful onto ungreased baking sheet. Bake for 7-10 min.

boredhumor's picture
boredhumor

I read something on this site about getting a free starter, the "Carl" one. I googled it and sent away for it and got it about 2 weeks ago. After reconstituting Carl and proofing both Carl and my starter, I made sourdough bread from a recipe that I found on their online brochure, the San Fransisco Sourdough Bread recipe that they said comes from Bread Alone or something like that. It took a LOT of work and time (and made a watery mess on the floor when I poured the water in the oven), but the four loaves that came out were the most beautiful, perfect, delicious sourdough loaves I have ever seen! (not really, but they were awesome to me). I couldn't really tell a difference in the two breads.

Yesterday I made french baguettes, but they turned out soft. I had to leave at the very end of baking, and left the egg-white-washing and oven-water-pouring to my dad, so he may have done something wrong. I also made honey-whole wheat bread, and undercooked them.:( I was disappointed. I'm not very good at telling whether bread is done, especially from loaf pans. They still taste good, though.

Today I want to make more sourdough stuff (I proofed it yesterday), maybe sourdough pancakes or something?

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boredhumor

Today I came across this site while I was searching for info on sourdough starters and recipes, and loved it! Baking is one of my favorite things to do, although I'm not very good at it yet.

 I have a sourdough starter that I made from a recipe on allrecipes.com two or three weeks ago. After four days of fermentation, I made sourdough bread, but it didn't taste very good. Today, I made more, and it tasted a lot more like sourdough bread. It was crumbly, though; doesn't that mean too much flour or something? I only let it rise for about two hours. Once in the bread machine, then I put it in two bread pans, then I let it rise again. It wasn't doubled, but I was impatient. It still tasted really good, it was just a bit heavy.

 I don't know if this site is just about baking bread or if you guys do cookies and stuff, too, but I'm going to write about them. I decided to make cookies sans recipe(I was bored), and I think I did pretty good for a first try. I creamed together about 3 T margerine (it's all that was left) and 1/4 cup each packed brown sugar and white sugar, and nuked it in the microwave for about 30 sec. Then I added 1/2 cup oats, and about 1/4 cup mini-marshmallows, although I don't think they really did anything. I microwaved that for maybe 2 min, and then added 3/4 tsp vanilla, 1 tsp salt, 1/4 tsp baking powder and 1/2 tsp baking soda. I added another 1/2 cup oats, and maybe 1 cup flour, and lots of heath toffee chips. I baked three teaspoonfuls of this in the oven for 8-10 min, and the result was a flat, thick, chewy, candylike cookie. So I added more flour, and made one more. This one was a bit flat, but still okay, so I made a whole batch of these, but while they were baking, I added another 1/2 tsp of baking soda to the remaining dough, hoping that'd help with the flatness. When batch #2 came out, my dad suggested adding more flour. I wasn't sure, because the dough was already really hard to stir, but I did. Those ones came out nice and happy and more cookieish. I think they still could have used more flour, but I liked how they turned out.

 

That's all!

 

Adele

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